Monthly Archives: March 2012
I’m a firm believer that muffins should not be eaten for breakfast. Traditionally, muffins are laden with fat, sugar, and calories, making them a poor choice for breakfast. Fortunately, these muffins are filled with good fats (coconut oil), packed with coconut flavor, and if made with coconut sugar instead of white sugar, they are (mostly) free of refined sugars (with the exception of the sweetened coconut). I ate one of these muffins for breakfast and was satisfied until lunch!
Double Coconut Muffins – Smitten Kitchen
1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup full fat Greek-style yogurt, at room temperature is best
1/3 cup granulated sugar (I used coconut sugar, instead, to make these refined-sugar-free)
1 large egg, at room temperature is best
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut, divided
Preheat oven to 375°F. Either grease muffin cups with butter or coconut oil, or line them with papers.
In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side. (I put the jar in a bowl of warm water for a few minutes, and that worked just fine)
In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.
Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
When I got home for spring break, I noticed a few new interesting additions to the pantry: ground flax meal, coconut oil, and raw honey. While I wasn’t surprised (my mom is obsessed with healthy foods and health food “trends”), I was curious if I would be able to make something that was as healthy as it was delicious. Thankfully I stumbled upon these, the perfect start to my spring break detox. These raw chocolate drops not only taste good, but also they are good for you. Filled with omega-3 fatty acids and antioxidants, these chocolate drops satisfy your sweet tooth without sending you into a sugar coma. They only take a few minutes to prepare, so I suggest you make these ASAP!
Raw Chocoalte Drops – Elizabeth’s Kind Cafe
1/3 Cup Sesame Seeds
1/3 Cup Ground Flax
1 Cup Walnuts
1 Cup Cacao Powder
1 Cup Shredded Coconut
½ Cup Raw Honey
1/3 Cup Coconut Oil
Put Seeds, Flax, Walnuts in Food Processor and mix until ground (about 10-20 seconds).
Add Coconut, and Cacao, mix until all ingredients are well blended.
Transfer to medium mixing bowl.
Add coconut oil, honey (or maple syrup to make vegan), and mix with a spoon until blended.
Form into small balls on a baking sheet and store in the refrigerator.